Mustard Beef with Mushrooms

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Calories 650

A hearty and flavorful dish combining ground beef, mushrooms, and a tangy mustard sauce, perfect for a satisfying meal.

455 g extra lean ground beef
225 g fresh baby Portobello mushrooms (or chestnut mushrooms, do not use frozen)
2 red onions red onions (sliced finely)
3 cloves garlic (crushed)
400 ml beef stock (for cooking)
80 ml beef stock (for browning mushrooms/onions)
1 tablespoon wholegrain mustard
1 tablespoon arrowroot flour
pinch dried thyme
1 tablespoon balsamic vinegar (good quality aged)
2 tablespoons tomato puree (paste)
to taste salt and pepper (to season)
fresh chopped Italian parsley (to serve)

Brown the ground beef in a pan, season with salt and pepper, then set aside.
Sauté onions and garlic until softened, then add mushrooms and cook until caramelized.
Return beef to pan, add thyme, tomato paste, balsamic vinegar, mustard, and remaining stock; simmer for 20 minutes.
Mix arrowroot flour with water and add to thicken the sauce, then cook briefly.
Serve topped with chopped parsley and your preferred sides.

Caramelizing the onions and mushrooms adds depth to the sauce. Use good quality balsamic vinegar for best flavor.

Calories: 650kcal

Cost: $15

Course: Main Course

Cuisine: European

Keyword: Beef